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NeoPapalis Pizza

The “Neo” pizza blends century-old traditions of the thin crust pizza from Naples with the baking and dough techniques associated with legendary brick-oven and coal-fired pizza makers in New York and New Haven. Because they allow their dough to slowly rise for a minimum of 3 days the crust is light and delectable. They use fior di latte cheese, fresh basil, tomatoes from the foot of Southern Italy’s Mt. Vesuvius and sprinkle with extra virgin olive oil. You can finish your pizza with traditional or innovative, “nouvelle” toppings you’d expect to find in San Francisco or West Hollywood. After marinating them in white wine, they bake their rosemary chicken and Italian sausage in their intensely hot 4000lb. stone ovens. They prepare fresh vegetables daily and slice cold meats such as Genoa Salami, prosciutto, and hot capicola ham on site.

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500 E. William St.
Ann Arbor, MI 48104
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NeoPapalis Pizza

The “Neo” pizza blends century-old traditions of the thin crust pizza from Naples with the baking and dough techniques associated with legendary brick-oven and coal-fired pizza makers in New York and New Haven. Because they allow their dough to slowly rise for a minimum of 3 days the crust is light and delectable. They use fior di latte cheese, fresh basil, tomatoes from the foot of Southern Italy’s Mt. Vesuvius and sprinkle with extra virgin olive oil. You can finish your pizza with traditional or innovative, “nouvelle” toppings you’d expect to find in San Francisco or West Hollywood. After marinating them in white wine, they bake their rosemary chicken and Italian sausage in their intensely hot 4000lb. stone ovens. They prepare fresh vegetables daily and slice cold meats such as Genoa Salami, prosciutto, and hot capicola ham on site.

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